Earthy Lunch. Organic Health-Promoting Vegan Food (High Raw)
Collard green. Radish sprout + alfalfa sprouts. Tempeh, shiitake mushroom and soaked-walnut roast (with kale). German mustard cream sauce (recipe below).
Served with sunflower greens.
Wild black rice with a touch of walnut oil and crushed pink salt.
RECIPE:Pulse the mushrooms and kale. Add walnuts.
Mash tempeh, season with soy sauce. Add tempeh to food processor with a small handful more of shiitake mushroom and walnuts. Pulse.(Add) Sesame oil. Black pepper. (Put on sheet tray and bake at 400 degrees fahrenheit)
***Spread mustard sauce on prepared collard green leaf. (Organic vegan German mustard cream sauce RECIPE: Sunflower pepitas + cashew soaked in water with pink salt.
Blend with half the soak water and nutritional yeast flakes. Add chia seeds and the rest of the soak water.
Add coconut aminos and turmeric [for color]. Add a little [sea] salt and black pepper. Add scoop of garlic and red pepper [chickpea] miso [this one from South River] and organic German mustard.)Serve.